Happy Kids in our New Play Area

It’s been brilliant to see all the children enjoying our new bespoke wooden play area. A big thank you to the Creative Coppice Company (David and the team) for their great design and craftsmanship using sustainably sourced Sussex woodland. We’re so glad how much everyone seems to like it – kids happy = parents happy! We aim to please…

Marshmallows, Music and Sunshine on the Bank Holiday Weekend

We were very lucky with the August bank holiday weather. It was such a fun weekend full of good food, drink, pizza, burgers .. and marshmallows! In the evenings we turned up the chillout music and handed out the free marshmallows to toast round the firepits. Everyone seemed to get into the mood chatting round the fire… Great British Pub of the Year style – a little bit camping – a little bit Ibiza.

Beef Brisket – Try our Customers’ Favourite Recipe

We have a dish on the menu at the moment that is proving so popular our customers won’t let us take it off – it has to go sometime so we thought we’d give you the recipe in case you miss it too much when it’s gone! Beef Brisket & Beer Sauce …

Our chefs like to use cheaper cuts of meat and take their time with them, putting in loads of flavour, Brisket is worth the wait! Roughly chop the vegetables and brown them in a deep roasting tray then add the brisket and pour over the stock. Cover with foil and braise in the oven at 180 degrees for 3-4 hours until the meat falls apart. Remove the brisket from the stock and leave to cool. Strain the braising liquor into the pan and reduce by 2/3rds. Once cool, pull the brisket apart, season and add some of the reduced stock to help bind it together. Roll the brisket mix in cling film to create a boudin (sausage) chill in the fridge until firm. Once firm, slice the sausage into 1 inch slices. Remove the cling film and pane in breadcrumbs (panko Japanese breadcrumbs are best) by dipping in flour, then egg, then the breadcrumbs. Deep or shallow fry until crispy and golden.

1kg beef brisket
1 litre veal/beef stock
1 stick of celery
1 carrot
1 onion

Beer Sauce
½ pint beer (dark is best)
½ pint veal stock
25g honey
2sp English mustard
50g butter
50g flour

Place the beer and stock in the sauce pan and bring to the boil, simmer and let reduce by a third, add the honey and mustard plus a pinch of salt. In a separate pan make a roux with butter and flour then add the beer and stock mix, stir until thick.

We serve this at the pub with a warm brioche on the side.

September – The Shack Staying Open

We’re hoping for an Indian Summer with a warm September so the Shack will be staying open 5pm on Fridays – 5pm on Sunday weather dependent. We’ll also be changing the menu up a bit to go with the Indian Summer theme later on in the month – our wood fired clay oven can do more than yummy pizzas!

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